Muhammara Dip Recipe

Recipes

Muhammara Dip

Submitted By: Deanna Schneider

This dip of toasted walnuts, roasted red pepper and seasonings is easy to prepare and improves its flavor overnight.

Vegetarian Quick

Ingredients

1 roasted red pepper, seeded

2 tablespoon gluten-free bread crumbs (I used gluten-free pretzels whirled in a coffee grinder)

1/2 cup walnuts, toasted

1 heaping teaspoon cumin, toasted

1 tablespoon olive oil

1 tablespoon pomegranate molasses

1/2 tablespoon tomato paste

1/2 teaspoon salt

1 teaspoon fresh lemon juice

1 small clove garlic, minced

*Recipe developed by Deanna Schneider, winner of the 2010 BlogHer Pity Party “Iron Chef-ish” Contest

Directions

Toss all ingredients in a food processor and pulse until well-mixed. You want some texture left, so don’t over-process. Let stand for 20 minutes before eating. Lasts about a week in the fridge.
Garnish with some more walnuts and a drizzle of olive oil.
Serve at room temperature. The dip can be stored in a sealed container overnight in the fridge to improve its flavor, bring up to room temperature before serving.